| Level: | Intermediate |
| Total: | 4 hr |
| Active: | 50 min |
| Yield: | 8 servings |
Ingredients
- 1/4 cup olive oil
- 4 pounds boneless beef short ribs, cut into 2-inch pieces
- Kosher salt and freshly ground black pepper
- 2 medium yellow onions, cut into 1-inch pieces
- 6 cloves garlic, smashed and chopped
- 4 sprigs fresh oregano
- 4 sprigs fresh thyme
- 1/4 cup flour
- 4 cups beef broth
- 1 bottle red wine, preferably Cabernet Sauvignon
- 3 large carrots, chopped
- 3 large parsnips, chopped
- 2 pounds purple potatoes, scrubbed and halved
- 1 cup port wine
- 1/4 cup chopped fresh chives, optional, for garnish
Instructions
- Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. In batches, add the short ribs, sprinkle with salt and pepper, and brown on all sides, about 3 1/2 minutes per side. Remove to a plate and set aside.
- Lower the heat to medium and add the onions, garlic, oregano and thyme; cook until fragrant, 2 to 3 minutes. Add the flour, stirring until completely combined. Add the beef broth and red wine, and return the seared short ribs to the pot. Bring to a simmer, partially cover, and cook until the meat begins to pull apart easily, 2 hours.
- Stir in the carrots, parsnips, potatoes and port wine. Bring back to a simmer and cook, partially covered, until the vegetables are tender and cooked through, about 45 minutes.
- Serve garnished with chopped chives.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 896 |
| Total Fat | 51 g |
| Saturated Fat | 20 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 8 g |
| Sugar | 8 g |
| Protein | 46 g |
| Cholesterol | 166 mg |
| Sodium | 1618 mg |
Reviews
Made this just now for dinner and my family LOVED it! Best stew I’ve had thus far!
Made this today. My family said that it was by far the best short ribs that I have ever made. Thank you Nancy. My house smells amazing.
I had not been able to find a good recipe for short ribs until now. The stew was excellent and relatively easy to make. I definitely will make again! And probably serve over rice. Thanks Nancy for sharing!
awesome
Really, really good stuff! Boneless short ribs are hard to find in my area and expensive when you do, so I cut up a chuck roast and followed the rest of the directions. I did need to add a couple of cups of additional stock when I added the veggies; it came out perfect. It was a great treat on a snowy day.
Great recipe. It’s my 3rd time making it. I saved it to favorites on iPad
Loved this recipe! Turned out great. We be making it again.
OMG! I saw this in the salon and my mouth watered. It tastes better than it looks on TV. Still have 30 minutes left cooking and it already tastes great!
Awesome. I can’t wait to make it again. The meat is so tasty and tender, it’s crazy good. The veg are good too but the meat is unbelievable. I did everything like the recipe except did regular potatoes instead of purple. Also we did only 2.5 pounds of short rib. We should have bought the full 4 pounds cuz it’s all gone. Looking forward to trying other recipes by Nancy Fuller.